The origin of citrus flavor components—III.☆A study of the percentage variations in peel and leaf oil terpenes during one season

Attaway, J. A.; Pieringer, A. P.; Barabas, Leonard J.

doi:10.1016/0031-9422(67)85004-0

Cited by 67 publications

(28 citation statements)

References 2 publications

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“…The high content of oxygenated compounds in the studied cultivar may explain the powerful and characteristic odor of these plants as is referred to by Lund et al [19]. The increased content of linalool supports the idea that it can be a predominant substance in biogenesis of many constituents of citrus, as is reported by Attaway et al [20]. Gramshaw and Sharpe [21] considered that citral was the key aroma component of citrus odor and flavor and they accepted its content as indicative of the essential oils quality.…”

Section: Methodssupporting

confidence: 82%

Constituents of Peel and Leaf Essential Oils of Citrus Medica L

Bhuiyan

Begum

Sardar³

et al. 2009

J. Sci. Res.

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The chemical constituents of leaf and peel essential oil of Citrus medica L. were analysed by gas chromatography mass spectroscopy (GC-MS). Nineteen components accounting for 99.9% of the oil were identified in leaf oil. The major constituents are erucylamide (28.43%), limonene (18.36%) and citral (12.95%). The peel oil contains forty three components accounting for 99.8% of the total oil and the major components are isolimonene (39.37%), citral (23.12%) and limonene (21.78%).

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Section: Methodssupporting

confidence: 82%

Constituents of Peel and Leaf Essential Oils of Citrus Medica L

Bhuiyan

Begum

Sardar³

et al. 2009

J. Sci. Res.

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“…As the fruit developmental stage in which D-limonene reaches its peak in regular fruit is green shortly before the breaker stage (Attaway et al, 1967;Kekelidze et al, 1989;Rodríguez et al, 2011b) and green flavedo showed fungal resistance comparable to that exhibited by mature fruit in AS transformants (Fig. 1), GGDPS levels were analyzed by qRT-PCR in AS versus EV green fruit.…”

Section: Down-regulation Of D-limonene and Related Terpenes Triggers mentioning

confidence: 99%

“…These changes typically include fruit growth and texture modification; color change through the degradation of chlorophylls and a parallel induction of carotenogenesis in the peel (flavedo) and pulp; flavonoid accumulation in the pulp; increases and decreases in the sugar and acid contents, respectively; and global accumulation and selective emission of volatile terpenoids (Spiegel-Roy and Goldschmidt, 1996). In nature, D-limonene accumulates gradually in the oil glands of the peel during fruit development and reaches its maximum level shortly before the breaker stage, followed by a steady decline during maturation (Attaway et al, 1967;Kekelidze et al, 1989;Rodríguez et al, 2011b). The high amount of D-limonene that accumulates in orange peels has a tremendous metabolic cost, suggesting an important biological role for this terpene and other related compounds in the interactions between fruits and the biotic environment.…”

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confidence: 99%

Terpene Down-Regulation Triggers Defense Responses in Transgenic Orange Leading to Resistance against Fungal Pathogens

et al. 2013

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(M.J.R., L.Z.)Terpenoid volatiles are isoprene compounds that are emitted by plants to communicate with the environment. In addition to their function in repelling herbivores and attracting carnivorous predators in green tissues, the presumed primary function of terpenoid volatiles released from mature fruits is the attraction of seed-dispersing animals. Mature oranges (Citrus sinensis) primarily accumulate terpenes in peel oil glands, with D-limonene accounting for approximately 97% of the total volatile terpenes. In a previous report, we showed that down-regulation of a D-limonene synthase gene alters monoterpene levels in orange antisense (AS) fruits, leading to resistance against Penicillium digitatum infection. A global gene expression analysis of AS versus empty vector (EV) transgenic fruits revealed that the down-regulation of D-limonene up-regulated genes involved in the innate immune response. Basal levels of jasmonic acid were substantially higher in the EV compared with AS oranges. Upon fungal challenge, salicylic acid levels were triggered in EV samples, while jasmonic acid metabolism and signaling were drastically increased in AS orange peels. In nature, D-limonene levels increase in orange fruit once the seeds are fully viable. The inverse correlation between the increase in D-limonene content and the decrease in the defense response suggests that D-limonene promotes infection by microorganisms that are likely involved in facilitating access to the pulp for seed-dispersing frugivores.

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“…Then, the SPME fiber was introduced into the injector and kept there k. Yamamoto et al Sawamura et al (1990) reported that Hirado buntan contained the highest percentage of limonene (86.31%), followed by myrcene (2.46%). Attaway et al (1967) showed that in grapefruit the highest percentage was limonene (93%), followed by myrcene (1.9% Table 3, the most abundant component in the headspace gas of Metacitrus citrus juices was hydrocarbons, followed by alcohols, aldehydes, ketones, esters and acids. This composition of volatile components was quite similar to Archicitrus.…”

Section: Spme-gc Gc/ms For Volatile Componentsmentioning

confidence: 98%

Multivariate Analyses and Characterization of Volatile Components in Citrus Species

Yamamoto¹,

Yahada²,

Sasaki³

et al. 2013

FSTR

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The composition of volatile components in 18 Citrus Archicitrus species, 17 Citrus Metacitrus species and two Fortunella species, according to the classification system established by Tanaka, was investigated using headspace gas chromatography-mass spectrometry. The composition of 48 volatile compounds in the juice of these species was determined, and principal component analysis was performed. Scores for the 1st and 2nd principal components are plotted as a scatter diagram. In Citrus Archicitrus, samples of Citrophorum, Cephacitrus and Aurantium formed individual groups, but others did not. In Citrus Metacitrus, samples of Acrumen were divided into two different groups. The composition of volatile components in citrus juice was consistent with each grouping of Tanaka's system, in particular, in the case of dividing the Citrus genus into the two subgenera Archicitrus and Metacitrus.

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The origin of citrus flavor components—III.☆A study of the percentage variations in peel and leaf oil terpenes during one season

Cited by 67 publications

References 2 publications

Constituents of Peel and Leaf Essential Oils of Citrus Medica L

Constituents of Peel and Leaf Essential Oils of Citrus Medica L

Terpene Down-Regulation Triggers Defense Responses in Transgenic Orange Leading to Resistance against Fungal Pathogens

Multivariate Analyses and Characterization of Volatile Components in Citrus Species

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